Crunch Swirl Roll Cereal
Cinnamon rolls are a delicious and decadent treat, but what about a quick and easy way to work them into your kiddo’s breakfast? Let’s make a version of tiny crispy versions of cinnamon rolls! These cereal bites are made with Pillsbury crescent dough, Biscoff cookie spread, and cream cheese, and they're ready in under 30 minutes.
Equipment
- 3 Large Parchment Paper Sheets
- 1 Pizza Cutter or long/large knife
- 1 Large cutting board (or large work space)
- 1 Large Baking Sheet
Ingredients
- 1 can 8 oz Pillsbury crescent dough sheet
- 1/4 cup Biscoff
- 1/4 cup cream cheese softened
- 1 teaspoon vanilla extract
- 1 tablespoon milk
- 1/4 cup flour for dusting
Instructions
- Preheat the oven to 375°F and line a large baking sheet with parchment.
- In a small bowl, combine the Biscoff and cream cheese and vanilla until smooth.
- Dust a cutting board with flour and unroll the dough sheet.
- Spread the Biscoff cream cheese mixture in a thin layer over the dough.
- Using the pizza cutter, cut the dough into quarters long ways and roll each of the sections long ways to make 4 long snakes.
- Stick in the fridge for about 10-15 minutes either straight on the cutting board or wrap in plastic wrap.
- Once chilled, slice as thinly as possible and place individually on a baking sheet and brush lightly with milk.
- Bake for about 10-12 minutes, or until golden brown. Leave for an extra couple of minutes to get them extra crispy.
- Serve warm or add to milk once they’ve cooled down and set.